Keto Sausage & Cheese Breakfast Balls – Easy, Savory, and Satisfying

These Keto Sausage & Cheese Breakfast Balls are the kind of morning win that makes low-carb eating feel effortless. They’re savory, cheesy, and buttery on the inside with a lightly crisp edge on the outside. You can prep them in minutes and bake a batch to last all week.

They’re portable, freezer-friendly, and taste great hot or cold. If you want a breakfast that keeps you full without weighing you down, this is it.

Keto Sausage & Cheese Breakfast Balls – Easy, Savory, and Satisfying

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 pound (450 g) ground breakfast sausage (pork sausage; choose mild or hot)
• 1 cup shredded sharp cheddar cheese
• 4 ounces (115 g) cream cheese, softened
• 3/4 cup super-fine almond flour
• 1 large egg
• 1 teaspoon baking powder (optional, for a lighter texture)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon kosher salt (reduce if sausage is salty)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for freshness)

Method

 

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Soften the cream cheese. Let it sit at room temperature for 15–20 minutes or microwave in short bursts until spreadable. This helps it mix evenly.
3. Mix the base. In a large bowl, combine the sausage, softened cream cheese, shredded cheddar, and egg. Use clean hands or a sturdy spatula to blend until mostly uniform.
4. Add dry ingredients. Sprinkle in almond flour, baking powder, garlic powder, onion powder, paprika, salt, pepper, and parsley. Mix just until everything comes together. The mixture should be sticky but formable.
5. Shape the balls. Using a 1½ to 2-tablespoon scoop, portion the mixture and roll into balls about 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them about an inch apart.
6. Bake. Place the tray in the center of the oven and bake for 18–22 minutes, or until the balls are browned on top and the internal temperature reaches 160°F (71°C).
7. Optional broil. For extra color, broil for 1–2 minutes at the end, watching closely to avoid burning.
8. Rest and serve. Let them cool for 5 minutes to set. Serve plain or with a keto-friendly dip like spicy mayo, sugar-free BBQ, or a dollop of sour cream.

Why This Recipe Works

These breakfast balls hit the sweet spot of flavor, texture, and simplicity. The mix of ground sausage and sharp cheddar delivers big taste without needing sugar or flour.

Almond flour adds a tender, biscuit-like bite while keeping carbs low. A touch of cream cheese makes the mixture moist and helps everything hold together. You’ll get a satisfying, protein-rich breakfast that’s easy to customize for spice, herbs, or extra cheese.

Ingredients

• 1 pound (450 g) ground breakfast sausage (pork sausage; choose mild or hot)
• 1 cup shredded sharp cheddar cheese
• 4 ounces (115 g) cream cheese, softened
• 3/4 cup super-fine almond flour
• 1 large egg
• 1 teaspoon baking powder (optional, for a lighter texture)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon kosher salt (reduce if sausage is salty)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for freshness)

Instructions

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Soften the cream cheese. Let it sit at room temperature for 15–20 minutes or microwave in short bursts until spreadable.

   This helps it mix evenly.

3. Mix the base. In a large bowl, combine the sausage, softened cream cheese, shredded cheddar, and egg. Use clean hands or a sturdy spatula to blend until mostly uniform.
4. Add dry ingredients. Sprinkle in almond flour, baking powder, garlic powder, onion powder, paprika, salt, pepper, and parsley. Mix just until everything comes together.

   The mixture should be sticky but formable.

5. Shape the balls. Using a 1½ to 2-tablespoon scoop, portion the mixture and roll into balls about 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them about an inch apart.
6. Bake. Place the tray in the center of the oven and bake for 18–22 minutes, or until the balls are browned on top and the internal temperature reaches 160°F (71°C).
7. Optional broil. For extra color, broil for 1–2 minutes at the end, watching closely to avoid burning.
8. Rest and serve. Let them cool for 5 minutes to set. Serve plain or with a keto-friendly dip like spicy mayo, sugar-free BBQ, or a dollop of sour cream.

How to Store

• Refrigerator: Store in an airtight container for up to 5 days.

  Reheat in a 325°F (165°C) oven for 8–10 minutes or microwave in 20–30 second bursts.

• Freezer: Freeze on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F (175°C) for 15–18 minutes.
• Meal prep tip: Make a double batch on Sunday and portion 3–4 balls per serving for grab-and-go breakfasts.

Why This is Good for You

These breakfast balls are low in carbs and high in protein and fat, which helps keep you full and steady through the morning. Almond flour adds healthy fats and a bit of fiber without spiking blood sugar like regular flour.

Using whole ingredients like sausage, cheese, and eggs keeps the ingredient list short and easy to understand. They’re satisfying without bread or sugar, making them a reliable choice for keto, low-carb, or gluten-free eating.

Common Mistakes to Avoid

• Using very fatty sausage without adjusting. If your sausage is extra greasy, the balls may spread. Add 1–2 more tablespoons of almond flour to firm up the mixture.
• Skipping the softened cream cheese step. Cold cream cheese clumps and won’t mix evenly, leading to uneven texture.
• Overbaking. Dry, crumbly balls are a sign of baking too long.

  Start checking at 18 minutes and pull them when they hit 160°F (71°C).

• Under-seasoning. Sausage varies in saltiness. Taste a tiny test patty cooked in a skillet and adjust salt or spices before baking the whole batch.
• Using coarse almond meal. Super-fine almond flour gives the best texture. Coarse meal makes them gritty and crumbly.

Variations You Can Try

• Spicy Jalapeño: Add 1–2 tablespoons minced jalapeños and swap half the cheddar for pepper jack.
• Herb & Garlic: Add 1 teaspoon Italian seasoning, extra garlic powder, and a handful of chopped fresh basil or chives.
• Bacon & Cheddar: Fold in 1/3 cup crumbled cooked bacon for smoky flavor and extra crunch.
• Breakfast Veggie Boost: Stir in 1/2 cup finely chopped spinach or bell pepper.

  Pat dry first to avoid excess moisture.

• Turkey Sausage: Use ground turkey sausage and add 1 tablespoon olive oil for moisture. Season more aggressively since turkey is milder.
• Different Cheeses: Try gouda, smoked cheddar, or a blend of parmesan and mozzarella for a new flavor profile.

FAQ

Are these really keto-friendly?

Yes. With almond flour instead of wheat flour and no added sugars, each ball is very low in net carbs.

Exact counts vary by brand, but they typically fit easily into a keto daily allowance.

Can I make them without eggs?

You can. Skip the egg and add 1–2 more tablespoons of cream cheese for binding. The texture will be slightly denser but still delicious.

What if I don’t have almond flour?

Coconut flour is not a straight swap.

If you must use coconut flour, start with 2–3 teaspoons since it absorbs much more moisture. Add slowly until the mixture holds together, but expect a different texture.

How do I keep them from sticking?

Use parchment or a silicone baking mat. If you only have a bare sheet pan, lightly grease it with avocado or olive oil to prevent sticking and promote browning.

Can I air fry these?

Yes.

Preheat the air fryer to 360°F (182°C), place balls in a single layer, and cook for 10–12 minutes, shaking the basket halfway. Check for doneness with a thermometer.

What dipping sauces are keto-friendly?

Try sugar-free BBQ sauce, ranch, chipotle mayo, or a simple mix of mayo and hot sauce. A squeeze of lemon into sour cream also adds a bright, creamy finish.

How many should I eat for breakfast?

It depends on your goals, but 3–4 balls typically make a filling serving for most adults.

Pair with greens or avocado for extra fiber and healthy fats.

Can I add eggs inside the mixture?

The recipe already includes one egg for binding. If you add more, the mixture may get too soft. Instead, serve with a fried or scrambled egg on the side for extra protein.

Why are my balls greasy?

Some sausage brands render more fat.

Blot with paper towels after baking, or chill the mixture briefly before shaping to firm it up. You can also add a bit more almond flour to balance.

Can I prep the mixture ahead of time?

Yes. Mix and shape the balls, then refrigerate covered for up to 24 hours before baking.

They may need an extra minute or two in the oven when baked cold.

Final Thoughts

Keto Sausage & Cheese Breakfast Balls are a simple, flavor-packed answer to busy mornings. They’re easy to prep, easy to store, and easy to customize with your favorite spices and add-ins. Make a batch once, and you’ll have a satisfying, low-carb breakfast waiting for you all week.

Keep it simple, keep it tasty, and enjoy a breakfast that actually works for your routine.